As promised, here is one of the fruits of yesterday’s labours in the kitchen; Chocolate Banana Cake!
I would have got a prettier picture of it all sliced up, but I’m trying to preserve it’s shape and structure for when I take it in to work tomorrow (so taste verdict will hae to wait until then, too!
The recipe I used was from Baking Mad (they have been working with bloggers lately, but this is off my own back!)
| 3 |
Bananas Medium sized, ripe |
|
| 175 grams |
Light Muscovado Sugar (Billington’s) |
|
| 175 grams |
Self Raising Flour (Allinson Nature Friendly) |
|
| 2 |
Free Range Eggs (Happy Eggs) Beaten |
|
| 3 tbsp |
Sunflower Oil |
|
| 55 ml |
Milk |
|
| 110 grams |
Milk Chocolate Chips, Or chopped chocolate |
..I used plain chocolate in my bake as it’s what was on hand! |
| 75 grams |
Walnuts Chopped (optional) |
Grease a 20 x 10 cm loaf tin. Preheat the oven to Gas Mark 4/180°C/350°F.
In a mixing bowl mash the bananas with the sugar until smooth.
Stir in the flour, eggs, oil and milk, mixing well until everything is thoroughly combined.
Gently fold in the chocolate and walnuts
Pour into the tin and cook for 50-60 minutes until cooked through (Mine took 45 and I needed to cover it in foil after 20 to stop the top burning)
Remove from the oven and cool in the tin for 5 minutes. Then turn out of the tin and leave to cool on a wire rack. Serve in slices.
And that’s it! Super quick and simple, and hopefully a hit! Have you made this cake before? Perhaps we need ot set up a blogger pen pal type recipe swap…any takers?
Just sharing a few more photos of Mae, who is a little confused at the sudden lack of people in the house…she mainly seems content with me though, content enough to chuck catnip toys at my head at 4am and getting herself in to the neighbours garden then not being able to get back over the fence…embarrassing to be knocking on their door at 11pm with Mae crying the other side of the gate!
xxx
